Pesaru Avakkai

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Ingredients

1. Dry roast green gram dal until golden in colour, powder and then sift it.
2. Dry roast fenugreek separately and powder it.
3. Mix salt, Red Chilly powder, fenugreek powder, turmeric powder together.
4. In a dry jar, sprinkle little quantity of mixed powder, spread handful of mango pieces, little garlic on top of that. Repeat the layers.
5. Heat oil in a kadai and allow to cool.
6. Pour on top of the mango pieces.
7. Next day water oozes out from the pickle. Add green gram dal flour to that and mix well.
8. If required add little more oil.
9. Mix atleast once daily for another 10 days. Pickle will be ready to serve. For longer shelf life of any pickle mix it atleast once in two days.

• If you require more paste than mango pieces use 3 cups of green gram dal flour, 3 cups of salt and 3 cups of Red Chilly powder.